Milkshake with pumpkin, yolks and cinnamon cookies – A detailed recipe for cooking. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 6 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Milkshake
- 3 pasteurized eggs, separate the proteins from the yolks, the proteins leave for cookies
- 1 tbsp. Sahara
- 1 tbsp. fat cream
- 1 tbsp. milk
- 450 gr pumpkin puree
- 2 tbsp. l vanilla extract
- 1.5 tsp ground cinnamon
- 1/2 tsp ground nutmeg, plus more for decoration
- 4 tbsp. vanilla ice cream
- Whipped cream for decoration
- Strawberry syrup
- 1/2 tbsp. premium wheat flour
- 1/2 tsp salt
- 1/2 tbsp. Sahara
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 3 egg whites, whipped
- 60 gr melted butter
- 1/2 tsp vanilla extract
Recipes with similar ingredients: pasteurized eggs, vanilla ice cream, cream, milk, pumpkin puree, nutmeg, cinnamon
Recipe preparation:
- Add all ingredients for the milkshake except ice cream in a blender and mix until smooth. Add ice cream and mix until smooth.
- Pour into glasses, garnish with whipped cream and syrup, sprinkle with nutmeg and a slice of cinnamon cookies. Cinnamon cookies Preheat the oven to 170 ° C. Lightly grease cookie sheet. In a bowl, mix all the dry ingredients. Add wet ingredients to the dry ingredients mix. Evenly spread the cookie-shaped mixture on the prepared sheet. Bake until golden brown for 8 to 10 minutes. Cool. Break into pieces. Use as a garnish for dairy cocktails. Note Raw or undercooked foods leads to poisoning.
